Groundnut Stew · Greens
Ifisashi
Photo: LittleT889 / Wikimedia Commons · CC BY 4.0
The groundnuts are pounded raw, not roasted first, which is what gives ifisashi its smooth, milky-green texture rather than a nutty crunch.
Pumpkin leaves, rape or spinach are simmered down with pounded raw groundnuts into a thick, creamy green stew, seasoned simply with onion and salt. It's ladled over nshima at nsima places around Ndola's Masala Market and beyond.
Why it's made this way: Ifisashi is one of the most widely cooked relishes across Zambia's provinces, and in copper-mining Copperbelt towns like Ndola — built up by workers from many regions — it became a shared, everyday comfort dish found in nearly every home and cheap eatery.
More from Zambia
Part of World of Street Food — 3443 dishes from 118 countries.
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